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The Matica Srpska Library in its funds has more than 4,000,000 books and other publications. The Library receives the sample copy of all the publications of Serbia. The Library has 671 old manuscript books, the greatest collection of Serbian books from the 15th to the 19th century and the richest collection of Serbian periodicals from the 18th and the first half of the 19th century. The legacies and the donated libraries both of individuals and institutions are preserved as the special collections. The Library exchanges publications with 320 f [...]

Journal Article

Journal article

Application of lactic acid bacteria in kombucha fermentation  [2010]

Velićanski, A.S., Tehnološki fakultet, Novi Sad (Serbia); Cvetković, D.D., Tehnološki fakultet, Novi Sad (Serbia); Markov, S.L., Tehnološki fakultet, Novi Sad (Serbia); Urošev, J.J., Tehnološki fakultet, Novi Sad (Serbia); et al.

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Kombucha, traditional fermented beverage, is typically prepared by fermenting sweetened black tea using tea fungus (symbiosis of acetic acid bacteria and yeasts). Because of useful effects of lactic acid bacteria (LAB) as well as L- and D-lactic acid, LAB suspension of natural isolates was added in fermentation broth 48 hrs. after beginning of the process. Fermentation process and basic parameters were measured and compared with control (traditional) Kombucha. Changes in pH values and titratable acidity, as well as number of yeasts, acetic acid bacteria and LAB in beverages with added LAB strains did not have significant differences compared with control Kombucha. In other words, usual course of Kombucha fermentation was maintained. Content of L- and D-lactic acid in beverages with added LAB strains was noticeably higher than in control Kombucha. LAB strain 2 produced much more lactic acid although its number decreased during fermentation compared with strain 1 which kept almost the same number even during storage (10 days in refrigerator). LAB viability during Kombucha fermentation and their lactic acid production are not directly connected and can be considered as strain-resistant characteristics.

From the journal

Mleko i mlečni proizvodi

ISSN : 0353-6564